Passionfruit and white chocolate cupcakes

May 2 2012
by emma

Passionfruit and white chocolate is an enticing combination although I never thought of it until I had this very flavoured muffin in a cafe once years ago and it made perfect sense – even though I’m not the biggest fan of white chocolate.  It often seems too cloyingly sweet to me but sometimes, roughly chopped bits of white chocolate in a cake or muffin just adds a little wickedness.

I made these fluffy little cakes a few weeks ago and they’re so easy to whip up and look adorably rustic.  I just love drizzle icing – don’t you?  Perfectly piped buttercream icing looks wonderful and so pleasingly retro …. but icing drizzled over just seems so decadent, I can never resist a dessert with anything drizzled over it.

Recipe for passionfruit and white chocolate cupcakes:

1 1/2 cups cake flour
1 1/2 tspns baking powder
1/2 cup Greek style yoghurt
1/4 cup passionfruit pulp
1 tspn vanilla extract
Pinch fine sea salt
125g unsalted butter, softened at room temperature
3/4 cup raw caster sugar
2 large eggs
100g white chocolate, chopped

Drizzle Icing:
1 1/2 cups icing sugar, sifted
2 tspns milk
1-2 tblspns passionfruit pulp

Preheat oven to 180 degrees C.  Use cupcake liners to line 10 cups of a 12 cup muffin tin.  Make sure eggs, milk and chocolate are at room temperature for ten minutes or so before using.

Sift flour and baking powder into a medium bowl.  Add yoghurt, passionfruit, vanilla and salt to a jug and whisk.

With an electric mixer, beat butter in a large mixing bowl on medium speed for a minute then add sugar and continue to beat for 2-3 minutes or until light and fluffy.  Add eggs, one at a time, beating until combined.  On low speed, add dry ingredients alternating with wet ingredients in 4 parts, mixing briefly each time.  Fold chopped chocolate gently into batter with a spatula.

Spoon mixture into lined cupcake tins.  Bake for 20-22 minutes or until light golden brown (I left mine a bit too long as you can see from the photos) and tops spring back when touched.  Cool in tin for 8 minutes, then remove cupcakes onto cooling rack to cool completely, then drizzle with icing.


Briskly mix icing sugar and passionfruit together, adding enough milk (or water) to drizzling consistency.  Use immediately.

Makes: 10 cupcakes

Note: For 1 cup cake flour: place 2 level 15ml tablespoons of cornflour into the bottom of a cup measure, then add plain (all purpose) flour until it reaches one level cup then sift a few times.

Inspired by: taste

7 Responses leave one →
  1. Emma-your passion fruit cupcakes are outrageously beautiful; love the icing drizzle on the top. Unfortunately we don’t get passion fruit so easily in our supemarkets, and they have a totally different appearance than yours.
    Photos are stunning, as well. I love all your widgets on the side bar. Notice the Bloglovin’ widget is designed by you?…how cute!

  2. I am obsessed with passion fruit! I have a beautiful passion fruit vine covering my fence and cannot wait for it to fruit! I never thought to pair it with white chocolate but it sounds like a wonderful combination. These look outstanding and are so pretty!!

  3. Cute little cupcakes, I love passionfruit, I definitely need to use it more often. I imagine the tartness would be perfect with white chocolate too, yum!

  4. Hi Emma,

    I wonder why I could never succeed making this Passionfruit and white chocolate cupcakes
    How did you do it? I’ll try again for sure and this time I’ll refer to your recipe as my guide 🙂
    Thanks also for the tempting food photos. Looks like they were made by professional. Have you ever heard about food photography site called ?
    Your pics should be on the Food Porn home page, that’s for sure!

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